Preheat your oven to 375°F (190°C). Line a 15x10-inch baking sheet with parchment paper for easy removal of the cake. In a large mixing bowl, sift together the flour, cinnamon, baking powder, and salt.
In another bowl, whisk the eggs and sugar together until the mixture is pale and slightly thickened, about 2-3 minutes. Add the pumpkin puree and honey, mixing until smooth and well combined.
Gradually fold the dry ingredients into the wet mixture, being careful not to deflate the batter. Mix until just combined and smooth, with no lumps remaining.
Pour the batter into the prepared baking sheet, spreading it evenly with a spatula to ensure a thin, consistent layer. Bake for 12-15 minutes until the cake is springy to the touch and lightly golden around the edges.
While the cake is baking, prepare your filling. In a bowl, beat the softened cream cheese, powdered sugar, and honey until smooth and creamy.
Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel. Carefully peel off the parchment paper and roll up the warm cake gently in the towel to help it cool and set its shape.
Let the cake cool completely in the towel, about 20 minutes. Then, unroll it carefully and spread the honey-infused cream cheese filling evenly over the surface, leaving a small border around the edges.
Re-roll the cake gently into a tight spiral, smoothing the seam as you go. Place the roll seam-side down on a serving plate and chill for at least 30 minutes to set.
Slice the pumpkin roll into 1-inch thick pieces with a serrated knife, revealing the beautiful spiral of pumpkin and honey filling. Serve slices slightly chilled or at room temperature.
